Beef, Burdock Root and Ginger Rice with Leftovers
I always make the first recipe as a side dish...and the day after next, I make this.
It's delicious both ways.
Since the first simmered dish is well flavored already, you just have to add a little more seasoning ingredients.
I think we need to use our jaws to chew more. So the root vegetables are cut rather large.
If you cut up the vegetables with the grain instead of cutting through the grain, they'll keep their shape and texture even after they're cooked. Recipe by pegupepepe
Beef, Burdock Root and Ginger Rice with Leftovers
I always make the first recipe as a side dish...and the day after next, I make this.
It's delicious both ways.
Since the first simmered dish is well flavored already, you just have to add a little more seasoning ingredients.
I think we need to use our jaws to chew more. So the root vegetables are cut rather large.
If you cut up the vegetables with the grain instead of cutting through the grain, they'll keep their shape and texture even after they're cooked. Recipe by pegupepepe
Cooking Instructions
- 1
You can also check out "Simmered Beef and Root Vegetables"
- 2
This is left over from when I made it the other day. I have 1 large bowl full.
- 3
Combine this with 1 tablespoon soy sauce, the julienned ginger, and 1.5 rice cooker cups of rinsed rice. Cook in a rice cooker, and that's it.
- 4
Done.
- 5
If you don't have as much of the leftover simmered dish, add a bit more soy sauce. You can add more burdock root or carrot too.
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